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Preparation and characterization of irradiated kafirin-quercetin film for packaging cod (Gadus morhua) during cold storage at 4 °C

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Abstract

The aim of this study was to evaluate the effects of electron beam (EB) irradiation dosage on the physical and structural properties of kafirin-quercetin (KQ) films for packaging cod (Gadus morhua) fillets during cold storage at 4 °C. The results showed that irradiation significantly increased mechanical and thermal properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. EB irradiation also produced KQ films with dense structure by the formation of new cross-link among polymers. Additionally, compared with other packaging films, EB-treated KQ films could effectively protect the overall sensory quality of cod by slowing down microbial growth (estimated by TVC counts) and both total volatile basic nitrogen and TBAR formation during cold storage. Thus, EB-irradiated kafirin-quercetin film had excellent potential as food packaging material to prolong the shelf life of fresh fish products.

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Acknowledgments

The authors gratefully acknowledge Ningbo Superpower High-Tech. Ltd. (Ningbo, Zhejiang, China) for EB irradiation treatments.

Funding

This work was supported by the National Key R&D Program of China (2018YFD0901105), Zhejiang Province Public Welfare Technology Application Research Project (LGN19C200010), Ningbo City Public Welfare Technology Application Research Project (2019C10028, 2019C10032), General Research Project of Zhejiang Education Department (Y201839238), and National Natural Science Foundation of China (31371793) and sponsored by K. C. Wong Magna Fund in Ningbo University.

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Authors and Affiliations

  1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, 315800, China

    Tao Huang, Junjie Lin, Zhuoheng Li, Dalun Xu, Wenge Yang & Jinjie Zhang

  2. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211, China

    Tao Huang, Dalun Xu, Wenge Yang & Jinjie Zhang

  3. School of Agriculture and Food, The University of Melbourne, Parkville, Melbourne, VIC, 3010, Australia

    Zhongxiang Fang

  4. Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City, 510632, Guangdong, China

    Wenwen Yu

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  1. Tao Huang
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  4. Wenwen Yu
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Correspondence to Jinjie Zhang.

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Highlights

Cross-linking reaction improved the mechanical and thermal properties of irradiated films;

Irradiated films protected the quality of cod and extended its sensory shelf life;

Irradiated kafirin-quercetin films had a potential as food packaging material.

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Huang, T., Lin, J., Fang, Z. et al. Preparation and characterization of irradiated kafirin-quercetin film for packaging cod (Gadus morhua) during cold storage at 4 °C. Food Bioprocess Technol 13, 522–532 (2020). https://doi.org/10.1007/s11947-020-02409-w

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  • DOI: https://doi.org/10.1007/s11947-020-02409-w

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